Curry Roasted Cauliflower Sweet Potato Salad (whole30, vegan & gluten free)

Vegan and gluten free curry roasted cauliflower sweet potato salad with a creamy curry tahini dressing. This salad is everything you could ever want. Easy to make, packed with veggies and absolutely addicting!

Abra and I made this salad a few weeks ago and couldn’t stop devouring it. I’m not sure what it was that made it so good. Maybe the cauliflower and sweet potatoes tossed in curry spices and roasted to perfection, or perhaps it was the sweet cranberries, cilantro and peas that brightened up the salad so well? Perhaps, it was the curry tahini dressing.

Point is, everything about this salad is just good. It stays well in the fridge for days, is both vegan, gluten free, paleo and whole30 friendly. I’m not sure what more you could want.

Want a little extra protein? Add in a can of rinsed and drained chickpeas.

I KNOW you’re going to love this cauliflower sweet potato salad as much as we do. I can’t wait to make it again for lunch soon.

CURRY ROASTED CAULIFLOWER SWEET POTATO SALAD (WHOLE30, VEGAN & GLUTEN FREE)

Recipe type : vegan, gluten free, salad, grain free

Prep time : 20 mins

Cook time : 30 mins

Total time : 50 mins

INGREDIENTS

For the cauliflower and sweet potatoes:

• 1 head cauliflower, cut into medium-sized florets (about 3-4 cups florets)
• 1 large sweet potato, cut into ½ inch cubes (about 2-3 cups diced sweet potato)
• 1 tablespoon olive oil
• 1 teaspoon curry powder
• ½ teaspoon ground turmeric
• ½ teaspoon garlic powder
• ¼ teaspoon red cayenne pepper
• Freshly ground salt and pepper

For the add-ins:

• 2/3 cup thawed frozen peas (just let them sit in warm water for a bit)
• 1/4 cup diced green onion
• 1/3 cup dried cranberries (or dried cherries)
• 1/2 cup finely chopped cilantro
• optional: 1/4 cup finely chopped flat leaf parsley

For the dressing:*

• 3 tablespoons tahini
• 1 tablespoon fresh lemon juice
• 2-3 tablespoons warm water, to thin the dressing
• ½ teaspoon curry powder
• ¼ teaspoon garlic powder
• ½ tablespoon freshly grated ginger
• ¼ teaspoon ground turmeric
• ¼ teaspoon salt
• Freshly ground black pepper

To garnish:

• Extra cranberries & cilantro

INSTRUCTIONS

Get the full instruction @ambitiouskitchen.com

Share this post